Abstract
ABSTRACT Anthocyanins are present in blackberries and can be used in the food industry as visual indicators that allow understanding the color variations related to the quality of a food. The purpose of this study was evaluated castilla blackberry (Rubus glaucus Benth) and wild blackberry (Rubus adenotrichos) were assessed considering the type of raw material; fresh and lyophilized (22°C, 4.3 mbar, 7 days), pretreatment with microwaves (2450 MHz, 30s) and extraction method; conventional and assisted by ultrasound (300 W, 10 min) in the extraction of monomeric anthocyanins. The lyophilized raw material, the use of microwaves and ultrasound-assisted extraction extract more anthocyanins. The extracts changed color accordingly to pH, presenting colorations from red to green.
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